In Thailand, mango and black sticky rice are a typical combination; however, the dessert tends to be drier. Serve the black sticky rice with mango slices and a sweet coconut milk sauce.
I’m mimicking the Honeymoon Dessert (满记甜品), an Asian dessert brand that originated in Hong Kong, with this recipe. The Mango Black Sticky Rice Dessert is one of their most popular offerings, and it is also a personal favorite of mine.
- 3/4 cup of Thai black glutinous rice(140g)
- 2 cups of water (475 ml)
- 1/4 cup of coconut milk (plus 2/3 cup, divided)
- 3 tbsp. of sugar (38g)
- 2/3 cup of milk (160 ml)
- 1/2 cup of sweetened condensed milk (120 ml)
- 2 cups of shaved ice
- 2 ripe mangos (peeled and sliced)
- 4 scoops of vanilla ice cream (optional)
- Soak the Thai black glutinous rice in 2 cups of water overnight. It should be soaked for at least 8 hours or up to 24 hours. Cooking the rice and water in a rice cooker is recommended with 14 cups of coconut milk and 3 tablespoons of sugar. Turn on the rice cooker and mix everything. Depending on your rice cooker, you may have to press the cook button a few times to ensure that all the liquid is absorbed before the rice is ready. Cool the rice entirely once it has been prepared. (If you don’t have a rice cooker, see the note for instructions.)
- 2/3 cup coconut milk is combined with 2/3 cup ordinary milk and 1/12 cup sweetened condensed milk in a separate basin. If you’d prefer it sweeter, you can always add additional sweetened condensed milk after you’ve tasted it.
- Shave the ice and divide it among the four bowls. Toss the mango and black sticky rice into each bowl before serving. Pour the milk mixture over the mango, ice, and sticky rice in each bowl, then divide the mixture evenly among the bowls. If preferred, top each serving with a dollop of vanilla ice cream. Serve!